Brazilian Pork Salad with Tangerine Vinaigrette

       3 out of 5 stars  
6 Servings
100% would make this recipe for Brazilian Pork Salad with Tangerine Vinaigrette again.

Kale is used in this salad makes it as pretty as it is flavorful.

Sign in free and see larger photos!


Log in (free) to see larger recipe photos!
1 chef marked this Brazilian Pork Salad with Tangerine Vinaigrette recipe as Favorite
Recipe look good to you?     

Brazilian Pork Salad with Tangerine Vinaigrette Ingredients

1 1/2 pounds pork tenderloin cut into thin strips1/3 cup tangerine juice *
1 medium bunch kale 1 teaspoon red pepper flakes
2 teaspoons ground coriander divided1 1/4 cups fresh pineapple slices cubed, divided**
1/4 teaspoon salt
1/4 teaspoon white pepper 1/2 cup fresh cilantro snipped, divided
2 tablespoons olive oil divided4 tangerines, peeled and sectioned (or 2 navel oranges)
1 15-ounce can black beans drained and rinsed
1/4 cup lime juice 3 tablespoons shredded coconut toasted ***

Instructions for Brazilian Pork Salad with Tangerine Vinaigrette

Stack kale leaves and roll up tightly; slice crosswise into very thin strips; place in serving bowl. Add drained black beans.
Season pork strips with 1 teaspoon coriander, salt and pepper. Heat 1 tablespoon olive oil in large non-stick skillet over high heat. Stir-fry pork strips until they are golden brown, about 3-5 minutes. Place pork strips in serving bowl with black beans and kale.
In blender, combine citrus juices, remaining tablespoon olive oil, red pepper flakes, 1/4 cup pineapple cubes, remaining 1 teaspoon coriander, 1/4 cup cilantro, and salt and pepper to taste. Blend until smooth.
Add tangerine sections and remaining pineapple cubes to salad bowl. Toss salad with dressing. Garnish with remaining cilantro and toasted coconut.


* Tangerine juice can be found in the refrigerator case or as a frozen concentrate.
** Canned pineapple rings in natural juices, cut into cubes, may be substituted for fresh pineapple.
*** To toast coconut, spread on shallow cookie sheet and toast in 325 degree F. oven for 25-30 minutes, stirring occasionally to toast evenly.

Main Ingredient: PorkCuisine: American

More like this...
Beet And Fennel Salad with Tangerine-Shallot Vinaigrette recipe
Beet And Fennel Salad with Tangerine-Shallot Vinaigrette
Chipotle Tangerine Vinaigrette (??) recipe
Chipotle Tangerine Vinaigrette (??)
Tangerine-Shallot Vinaigrette recipe
Tangerine-Shallot Vinaigrette
Gail Glands Tangerine Angel Food Cake with Tangerine Glaze recipe
Gail Glands Tangerine Angel Food Cake with Tangerine Glaze
Grilled Pork, Couscous and Dried Cherry Salad with Citrus Vinaigrette recipe
Grilled Pork, Couscous and Dried Cherry Salad with Citrus Vinaigrette


Ingredient Insight - look inside this recipe

Winter Fall Bake Salads American Pork Lunch
for flavor and categorization

Republished with Permission, National Pork Council [I posted this recipe.]

BigOven member

tyson
on Aug 1 2005 6:26AM